Crunchy pesto & mozzarella baked mushrooms

2 servings 3 of 5-a-day 30-60 minutes 600 kcal or less budget calcium everyday meals family folate kids mains spring stuffed mushroom veggie

N/A

Source

Ingredients

2 tbsp olive oil , plus extra for greasing

1 onion , chopped

4 large Portobello mushrooms , stalks finely chopped

100g light mascarpone

zest and juice ½ lemon

4 tbsp basil pesto

125g ball light mozzarella , chopped

25g dried breadcrumb

large handful rocket leaves

100g cherry tomato , halved

garlic bread , to serve (optional)

Method

Heat half the oil in a small pan and cook the onion and chopped mushroom stalks for 5-8 mins until soft. Tip into a bowl, allow to cool slightly, then add the mascarpone, lemon zest, pesto, mozzarella and seasoning.

Heat oven to 200C/180C fan/gas 6. Grease a small roasting tin and add the whole mushrooms, upside-down, in a single layer. Divide the stuffing between the mushrooms, spreading out to fill the middle of each one. Top each with crumbs and a grind of black pepper, then bake for 25-30 mins until the mushrooms are tender and the topping is crisp.

Meanwhile, make the dressing. Whisk the remaining oil with the lemon juice and some seasoning. Dress the rocket leaves and tomatoes just before serving with the stuffed mushrooms and garlic bread, if you like.